This class was a organized for a group of 10 women on a bachelorette weekend in the Hudson Valley. The group chose a menu highlighting locally-sourced seasonal ingredients with Mediterranean flavors. Staying true to the concept, many of the ingredients came from Letterbox Farm—located just a couple miles from Valley Variety.
Chef Tim Forringer led the group through a hands-on preparation of the meal. After lots of chopping, mixing, grilling and baking, we cleared the prep area and enjoyed the fruits of their work along with a selection of wine.
The full menu for the tapas dinner
Cheeses, Olives and Grilled Shishito Peppers
Fresh Salad with Ripe Tomatoes, Radishes, Specialty and Micro Greens
Grilled and Roasted Vegetables served with Garlic Aioli
Moroccan Spiced Chicken Thighs
Trout with a Sofrito Butter Sauce (prepared for one pescatarian)
Honey and Lavender Panna Cotta with Toasted Pistachio
About the Chef
Chef Tim Forringe graduated from the Culinary Institute of America and has cooked at a number of restaurants, including Union Square Cafe, The Equinox Hotel and Gigi’s Trattoria. Tim specializes in cooking Italian, Mediterranean, Asian and Austrian cuisines. He especially enjoys sharing his knowledge about different cuisines and cooking techniques with home cooks.